1/10/2011

My gnocchis came out shaped in various ways,and none of them was actually familiar.Altough I may say, in they're defense, that the texture and taste were really good.The sweet potatoes match really nicely with the parmesan cheese.I served it with a lettuce salad topped with sunflower seeds.For the gnocchi:2 large regular potatoes, peeled2 medium sweet potatoes, peeled1 egg3/4 cup flour

For the sauce:1 box tomato pulp1/2 onion, thinly sliced3 tablespoons black olives3 tablespoons pestoSalt as neededGrated parmesan to serveI cooked all of the potatoes together for about 30 minutes - until soft.While still hot, I smashed them with a fork and mixed in the egg.I added the flour, half at a time, and made sure the batter was smooth.I shaped 2cm thick logs on a floured countertop, then cutting into 2cm pieces,in an attempt to obtain gnocchis.I left them to dry over a dish for about 30 minutes before cooking.Then I heated water with some salt in a large pan, and when it came to a boilI started to put the gnocchis in it. 10 at a time.When they go up to the surface of the water means you can remove them.As they cooked, I placed them in a dish.Meanwhile, I heated the tomato pulp and let the onion cook in that heat.When the onion was already soft, I added pesto and olives; and at the time I turned off the heat, I added salt.To tell the truth, the whole process took me about 2 hours.But you can consider that while the potatoes cook, and then while the batter is drying,we can do many other things.Before I finish the post, two tips/ considerations:- It's always good to place the gnocchis in the water with caution, close to the surface.If you drop them from far above the hot water might spill and burn your skin.- Since I'm not good at shaping gnocchis, I think the next time I might use my mom's method:to shape small portions of batter using a tablespoon and dropping it directly in the water.